Raising Cane’s Chicken Tenders Recipe
Raising Cane’s Chicken Tenders replicates the iconic crispy, golden fried chicken tenders marinated in a flavorful buttermilk mixture and double coated with a seasoned flour and cornstarch blend. This recipe yields tender, juicy chicken with a crunchy, flaky exterior, perfect for serving with crinkle-cut fries and the classic Cane’s Sauce.
- Prep Time: 15 minutes
- Cook Time: 7 minutes per batch (approx. 15-20 minutes total)
- Total Time: 4 hours 30 minutes (includes marinating time)
- Yield: 4 servings 1x
- Category: Frying
- Method: Frying
- Cuisine: American
Ingredients
Scale
Chicken and Marinade
- 2 pounds chicken tenders (tendons removed)
- 2 cups buttermilk
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Breading
- 2 ¼ cups all-purpose flour
- ¾ cup cornstarch
- 1 ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon paprika
For Frying
- 5–6 cups vegetable oil (for frying)
Instructions
- Trim Chicken: Remove tendons from 2 pounds of chicken tenders and place the cleaned tenders into a large bowl.
- Prepare Marinade: Add 2 cups of buttermilk, 2 teaspoons salt, 1 teaspoon ground black pepper, 1 teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon paprika to the chicken bowl. Mix thoroughly so every piece is evenly coated.
- Marinate: Cover and refrigerate for at least 4 hours, or up to 24 hours to maximize flavor and tenderness.
- Heat Oil: When ready to cook, pour 5-6 cups of vegetable oil into a large deep pot, filling about 2 inches deep. Heat the oil over high heat to 350°F (175°C).
- Mix Breading: In a large bowl, combine 2 ¼ cups all-purpose flour, ¾ cup cornstarch, 1 ½ teaspoons salt, ½ teaspoon ground black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, and ½ teaspoon paprika. Mix well to distribute seasonings evenly.
- Double Coat Chicken: Remove chicken tenders one at a time, letting excess marinade drip off. Dredge each piece in the breading mixture, pressing the coating firmly onto the chicken. Dip the coated tender back into the marinade briefly, then again into the breading mixture for a second coat, creating a flaky, thick crust.
- Fry Chicken: Carefully add chicken tenders in batches to the hot oil. Fry for 5-7 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and the coating is golden brown and crispy.
- Drain and Serve: Transfer fried tenders to a paper towel-lined baking pan or wire rack to drain excess oil. Serve immediately with crinkle-cut fries and homemade Cane’s Sauce for the authentic experience.
Notes
- Maintaining the oil temperature at 350°F is critical to ensure crispy tenders that cook through without becoming greasy.
- Double coating the chicken with breading and marinade creates the signature flaky and crunchy texture.
- Use a thermometer to accurately check the internal temperature of chicken to guarantee safety.
- The marinade can be prepared a day ahead to save time and deepen flavor.
- Leftover chicken can be reheated in an oven or air fryer to maintain crispiness.
Keywords: Raising Cane's Chicken Tenders, fried chicken tenders, buttermilk chicken, crispy chicken, homemade chicken tenders
Find it online: https://dinewithdylan.com/raising-canes-chicken-tenders-recipe/
